Topic: Too many layers in base gravies?

[bhamcurry]

If it's any help mate, I use 2 level teaspoons in a batch of base which serves 6 (300ml per serving).

 ;D

[George]

Too many layers? More like too much analysis! I'm not even sure how I would detect more than one layer. The base sauce I;ve been making since soon after this forum started has never failed to disappoint and tastes delicious on its own or when added to recipes which are better, for my taste, than 95% of BIRs.. Maybe I just got lukcy, thanks to founder members. Sadly, very few of them remain here,

[Peripatetic Phil]

The base sauce I've been making since soon after this forum started has never failed to disappoint ...

Probably time to try a new one then George !
** Phil.

[George]

Why? If it ain't broke don't fix it! I don't want to be going round in circles, re-covering the same old ground, like this forum sometimes seems to be doing.

[Garp]

The base sauce I've been making since soon after this forum started has never failed to disappoint ...

Probably time to try a new one then George !
** Phil.

+1

[livo]

I don't think George realises what he's actually written, obviously. 

 I think you wanted to say it never disappoints, George. What you've said is the exact opposite and that it always does.

Which base gravy is it anyway?

[George]

Livo - thank you for pointing out my mistake. Of course, I should have said it never fails to deliver. Or, put another way, it always allows me to make very good curries.. That is the MarkJ base as I mentioned in another thread in this section of the forum.

[madpower]

I dont bother with boiled bases anymore,never mind what base i tried i felt there was something missing,so i make my base to taste like a mild curry,i am getting great results by frying the onions very slowly for up too a hour with whole spices,then i cook out garlic,ginger and green chilli paste,i add tomatoes with mixed powder and salt,then i  cook the base until it is almost  as good as dry and starting to stick too the pan,i add some water and boil for just 10 minutes,and thats it,i could never get the depth of flavor with any base that included boiling the life out of onions spices and what not

[Peripatetic Phil]

Sounds just like the classic Indian approach, MP, and absolutely nothing wrong with that to my mind.  The good folk of the sub-continent have spent centuries refining their recipes and methodology, whilst BIR cuisine has existed for just a fraction of that time and (in general) emphasises economy and speed of production over taste and

[Peripatetic Phil]

I dont bother with boiled bases anymore,never mind what base i tried i felt there was something missing,so i make my base to taste like a mild curry,i am getting great results by frying the onions very slowly for up too a hour with whole spices,then i cook out garlic,ginger and green chilli paste ...

Do you make your own green chilli paste or use a commercial one, MP ?  If you make your own, can you provide a link to your recipe ?  I have never tried using green chilli paste and would be interested in experimenting with some.

** Phil.